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Black Bean Sauce Instant Noodles (Jjajangmyeon)

Your favourite Korean black bean sauce noodles but in instant noodle form! This recipe always takes me back to eating Jjajangmyeon during my recent Korea trip.
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Cook Time 35 minutes
Total Time 35 minutes
Servings: 1
Course: noodles
Cuisine: Korean
Ingredients Method Video

Ingredients
  

Black bean sauce
  • 2 tbsp Korean black bean paste
  • 1 tbsp potato diced
  • 1 tbsp zucchini diced
  • 1 tbsp carrots diced
  • 1 tbsp onions diced
  • 1/2 tbsp cooking oil for veggies
  • 3 tbsp cooking oil for sauce
  • 1 tbsp sugar
  • 1 tbsp light soy sauce
  • 3/4 cup cold water
Corn starch slurry
  • 3/4 tbsp corn starch
  • 1 tbsp cold water
Noodles
  • 200 g Instant udon noodles
Garnish packet
  • 1/4 cucumber chopped into thin strips
  • 8 pieces Korean pickled radish

Method
 

Make the black bean sauce
  1. Heat 1/2 tbsp oil in a pan. Add the potatoes, zucchini, carrots and onions. Sauté for 3 minutes on medium heat.
  2. Push the veggies to the side and make space in the centre of the pan. Add 3 tbsp oil to the centre, fry the black bean paste for 1 minute.
  3. Add sugar, soy sauce and 3/4 cup of water. Cover and simmer on low heat for 5-6 minutes, until the veggies are soft.
  4. In a bowl, mix corn starch and 1 tbsp water until smooth to create a slurry.
  5. Turn up the heat to medium. Pour the corn starch slurry into the sauce, stirring constantly until it thickens into a gravy. It should be glossy. Set aside.
Prepare the veggies
  1. Cut the cucumber and Korean pickled radish, set aside.
Cook the udon
  1. In a large bowl, cover the udon with boiling water and let it sit for 5-6 minutes, or until soft. If needed, microwave for 1 minute. Drain, leaving 1-2 tbsp hot water.
Assemble the instant noodles
  1. Mix the udon noodles with the black bean sauce, then garnish with cucumber and radish. Enjoy!

Video